Peanut Butter Meringue Pie

Calling all peanut butter connoisseurs! With a buttery, flaky pie crust, an irresistibly creamy layer of custard and peanut butter, and an ethereal crown of fluffy meringue, this peanut butter meringue pie tastes like the fluffernutter sandwich you enjoyed in your youth. It’s a childhood classic all grown up that everyone at your table will enjoy for both its taste and nostalgia.

What we love most about this peanut butter pie with meringue is that you can enjoy it year-round at holiday gatherings, cookouts, birthday celebrations and more. Unlike pumpkin pie, which is undoubtedly a fall and winter flavor, and strawberry rhubarb pie, which screams summer, peanut butter knows no bounds. That means the next time a craving for peanut butter strikes, this pie recipe can be the answer.

Ingredients for Peanut Butter Meringue Pie

• Pie crust: Pick up a premade pie crust from the store or make your favorite homemade pie crust recipe for this pie.
• Confectioners’ sugar: The confectioners’ sugar helps sweeten the peanut butter layer and thickens the mixture into a crumbly consistency that’s similar to a peanut butter cup filling.
• Peanut butter: While you can use any brand of peanut butter for this pie, we find that stabilized peanut butter, rather than natural peanut butter, works best. The added hydrogenated oils help prevent separation, which leads to a thicker peanut butter with a more consistent texture.
• Sugar: Sugar sweetens the custard and also works to break down the proteins in the egg to slow coagulation so the custard has a smoother, creamier consistency.
• Thickening agents: A duo of flour and cornstarch works as a pie thickener to give the custard layer some body. This ensures that the layer sets firmly upon cooling for easy, clean slicing.
• Salt: Salt helps balance the sweetness of the peanut butter meringue pie.
• Milk: Milk adds fat and moisture to the custard layer, preventing it from becoming too thick.
• Egg yolks: Egg yolks add the necessary fat to the custard for richness and vital proteins, helping to further thicken the custard and give it structure and a velvety texture.
• Butter: Butter makes the custard layer ultra-rich and creamy. Use your favorite butter brand for this (and any) recipe.
• Vanilla: A whisper of vanilla flavors the custard and marries nicely with the peanut butter and sweet meringue. Use any of the best vanilla extract brands or try making homemade vanilla extract from scratch.
• Meringue: The recipe here features a classic meringue made with a simple mixture of egg whites, cream of tartar and sugar that gets beaten until light and fluffy with stiff peaks. It’s not unlike what we use to make meringue kisses.

Directions

Step 1: Shape the crust

Preheat the oven to 450°F. On a lightly floured surface, roll out the pie dough to a 1/8-inch-thick circle and transfer it to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the pie plate, then flute the edge as desired. Next, line the unpricked pastry with a double thickness of heavy-duty foil, then fill with dried beans, uncooked rice or pie weights.

Step 2: Blind bake the crust

Bake the crust for eight minutes, then remove the foil and weights and bake for an additional five to seven minutes or until lightly browned. Remove from the oven and cool on a wire rack. Reduce the oven temperature to 350°.

Editor’s Tip: You need to blind bake the crust only halfway before adding the peanut butter filling and meringue. It will fully bake in the last step.

Step 3: Make the peanut butter layer

In a small bowl, combine the confectioners’ sugar and peanut butter and stir until a crumbly mixture forms, about two minutes. Set aside.

Step 4: Begin the custard filling

In a large heavy saucepan, whisk together the sugar, cornstarch, flour and salt. Stir in the milk until smooth, then cook over medium-high heat, stirring frequently, until thickened and bubbly. Reduce the heat to medium-low and cook for an additional two minutes.

Editor’s Tip: Stirring is crucial to making a silky smooth custard. It keeps the mixture homogeneous to prevent clumping.

Step 5: Temper and add the eggs

Add the egg yolks to a large glass measuring cup. Remove the custard base from the heat and pour a small amount into the egg yolks. Whisk the mixture until smooth, then return it to the pan, stirring constantly. Bring the mixture to a gentle boil and cook for two minutes longer, stirring constantly. Remove from the heat, and beat in the butter and vanilla. Set aside.

Editor’s Tip: Do not skip tempering the eggs. This step helps gently raise the temperature of the eggs before adding them to the hot custard. If you add cold eggs directly to the hot custard without tempering, you risk the eggs curdling (basically the eggs scrambling) and your custard being lumpy.

Step 6: Assemble the first two layers

Sprinkle 1 cup of the peanut butter mixture over the cooled pie crust, then pour the hot filling over the top. Set aside.

Step 7: Make the meringue

Next, in a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, on high until stiff, glossy peaks form and the sugar completely dissolves. Pipe or spread the meringue evenly over the hot filling, sealing the edges to the crust. Top the meringue evenly with the remaining peanut butter mixture.

Step 8: Bake and chill

Transfer the pie to the oven and bake until the meringue is golden brown, 12 to 15 minutes. Remove promptly to cool on a wire rack for one hour. Then, refrigerate for at least four hours before serving.

Peanut Butter Meringue Pie Variations

• Add chocolate: For a peanut butter cup pie, add a generous layer of chocolate ganache or Nutella to the bottom of the pie crust before sprinkling in the peanut butter crumble.
• Try a PB&J twist: Add a spoonful of easy raspberry sauce or a drizzle of strawberry compote to each slice upon serving.
• Go bananas: If you enjoy peanut butter and banana recipes, add a layer of sliced bananas to the bottom of the pie after sprinkling in the peanut butter crumble.
• Use another nut butter: Instead of peanut butter, try another nut butter, such as cashew or almond butter.
• Add nuts for crunch and texture: Once completely cooled, top the peanut butter meringue pie with some chopped honey-roasted peanuts (or sugared peanuts).

How to Store Peanut Butter Meringue Pie

Store peanut butter meringue pie in the refrigerator. It will last three to four days.

Can you freeze peanut butter pie?

While it’s possible to freeze most pies, peanut butter pie isn’t the best candidate. The texture and consistency of custard-based pies made with eggs and cornstarch change once frozen and thawed. Meringue does not freeze well since it often becomes tough and rubbery and tends to weep upon thawing, leading to a soggy crust.

Peanut Butter Meringue Pie Tips

What if my custard doesn’t thicken?

If your custard recipe doesn’t thicken, you may have added too much milk or not enough cornstarch or flour. To remedy this, you can add a cornstarch slurry to help further thicken the mixture. In a small bowl, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold milk until smooth. Then, whisk the slurry vigorously into the custard as it cooks to prevent any lumps. Continue to cook the custard. After a few minutes, your custard should thicken to the desired consistency.

What’s the secret to great meringue?

Meringue can be intimidating to make if you have never prepared it before. A few secrets to great meringue include using clean equipment, room-temperature egg whites without any yolks and cream of tartar for stabilization.